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Chocolate-Covered Digestive Biscuits

April 24, 2017 By Korena in the Kitchen 1 Comment

You know when you go to the store to buy cookies, and come home with said cookies plus ingredients to make other cookies? Yeah, that’s how these chocolate-covered digestive biscuits came about (in line with my resolution to bake more cookies), but because they are made with nothing but regular pantry staples, the only ingredient I had to buy was the chocolate (which is normally a pantry staple for me, but I’d eaten it all).

Chocolate-Covered Digestive Biscuits | Korena in the Kitchen

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Filed Under: Chocolate, Cookies & Squares, Recipes Tagged With: baking, British, chocolate, cookies, digestive biscuits, oats, recipe, whole grain

Daring Bakers: Spelt, Date & Pecan Cinnamon Buns

June 27, 2014 By Korena in the Kitchen 12 Comments

Spelt, Date & Pecan Cinnamon Rolls | Korena in the Kitchen

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

Tell me, where has this month gone? How did it get to be the end of June all of a sudden? I swear, the last time I checked, it was the beginning of May, I was starting a new job (yay!), and this had just happened:

Engagement ring | Korena in the Kitchen…

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Filed Under: Bread, Breakfast & Brunch, Daring Bakers / Daring Kitchen Challenges, Recipes Tagged With: baking, cinnamon buns, Daring Bakers Challenge, dates, healthy, pecans, recipe, spelt, whole grain, yeast

Kate’s Rhubarb Upside Down Cake

May 12, 2014 By Korena in the Kitchen 2 Comments

Kate's Rhubarb Upside Down Cake | Korena in the Kitchen

The Canadian Food Experience Project began June 7, 2013. As we share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity. Visit Valerie’s blog, A Canadian Foodie, on the 15th for a round-up of this month’s posts.

May’s theme for the Canadian Food Experience Project is “The Canadian Garden”, which frankly seems like a bit of a joke at this time of the year. Even living in one of the most temperate places in the country (“Cowichan” means “The Warm Land” in the local First Nations language), my garden is mostly bare dirt at the moment… save for my rhubarb plant.

Rhubarb in my garden | Korena in the Kitchen…

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Filed Under: Cakes & Pies, Fruit, Recipes Tagged With: buckwheat flour, cake, freshly ground flour, grain mill, guest post, recipe, rhubarb, spring, The Canadian Food Experience Project, Venison for Dinner, whole grain, WonderMill

Whole Grain Triticale Waffles with Pomegranate and Orange

November 17, 2013 By Korena in the Kitchen 9 Comments

After a successful first milling experience with my WonderMill grain mill, I went on a bit of a whole grain shopping spree at the local bulk health food store and came home with bags of hard white wheat berries (for bread), soft white wheat berries (for pastries), and some triticale berries (for experimenting). Triticale (pronounced trit-uh-KAY-lee) is a cross between rye and wheat and apparently can be used mostly interchangeably for either of those two grains, however because it’s part rye, it does contain less gluten than wheat. Here you can see the difference in appearance between triticale (left) and hard white wheat (right) – if I’d had some rye berries, you would see that triticale falls right in the middle of wheat and rye:

I’ve only ever used triticale in its flaked form (like rolled oats) to make granola, so I wanted to branch out a bit. I decided to stick to breakfast and make some waffles. This is a twist on my favorite 100% whole wheat waffle recipe, which always comes out light and fluffy and crisp. My favorite trick is to stack any leftovers between waxed paper and freeze them, then chuck them in the toaster for a decent breakfast on rushed mornings. Best toaster waffles ever, let me tell you!

I used a mix of triticale and whole wheat flours because 100% triticale waffles would be too crumbly. If you can’t find triticale, feel free to use all whole wheat flour, or perhaps a little bit of rye. I was inspired to do something with pomegranate after seeing the miraculous de-seeding technique in this video (seriously, it’s miraculous, especially if you’ve ever gone to the trouble of digging the arils, one by one, out of a juicy red pomegranate), so I added some to the batter along with some orange zest, which I thought would pair well with the stronger, nuttier flavour of triticale.

These waffles are deliciously nutty from the triticale, substantial but still remarkably fluffy for 100% whole grain, and the orange and pomegranate give them a nice tart sweetness. Topped with fresh pomegranate arils, some orange segments, and just a bit of maple syrup, they are delicious! Head over to the Grain Mill Wagon Challenge blog for the full recipe. 🙂

Filed Under: Breakfast & Brunch, Recipes Tagged With: breakfast, Grain Mill Wagon Challenge, orange, pomegranate, recipe, triticale, waffles, whole grain, WonderMill

Whole Grain & Flax Buttermilk Pancakes

April 4, 2013 By Korena in the Kitchen 13 Comments

Whole Grain & Flax Buttermilk Pancakes

I’ve ordered buttermilk pancakes in restaurants many times and I’ve never really been able to taste the difference between them and regular pancakes. But once again I had a carton of buttermilk in the fridge leftover from a baking project, and buttermilk pancakes seemed like a good way to use it up. When my aunt came to visit at Thanksgiving, she brought me a copy of the Cook’s Illustrated 20th Anniversary All-Time Best Recipes, which contains a recipe for the Best Buttermilk Pancakes. This is where the Ultimate Chocolate Cupcakes recipe came from, and they certainly weren’t exaggerating about that one, so I figured that these pancakes would be pretty good.

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Filed Under: Breakfast & Brunch, Recipes Tagged With: best buttermilk pancakes, breakfast, brunch, Cook's Illustrated, food, recipe, whole grain

Whole Grain Levain for Bread Baking Day #54

November 30, 2012 By Korena in the Kitchen 9 Comments

For a while I’ve been searching for a “country style” rustic sourdough loaf with some whole grain in it to bake as our daily bread, and after lots of trial and error, I finally settled on this formula, based on a recipe from Chez Pim. I was already planning on sharing it when I discovered that November’s theme for Bread Baking Day #54 is overnight bread, which is perfect, because this bread, being of my favorite no-knead, long-rest variety, fits right into that category.

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Filed Under: Bread, Recipes Tagged With: Bread Baking Day, food, levain, no-knead bread, overnight bread, recipe, sourdough bread, whole grain, wild yeast

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

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